German Schnitzel with Bratkartoffeln
with hunting sauce
The quantities provided above are averages only.
Ingredients
320 grams
Irish Chicken Breast
1 pack(s)
Breadcrumbs
(Contains: Wheat)
150 grams
Mushrooms
110 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Chicken Stock
(Contains: Barley, Wheat)
500 grams
Baby Potatoes
1 unit(s)
Onion
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
1 unit(s)
Egg
Nutrition Values
Cooking Steps
Preheat the oven to 240°C/220°C fan/gas mark 9.
Halve, peel and chop the onion into 2cm pieces.
Halve the potatoes lengthways and quarter any larger pieces. Pop the onions and potatoes onto a lined baking tray. Drizzle with oil and season with salt and pepper. Roast on the top shelf of the oven until fork tender, 25-35 mins.
Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a pot until it’s 1-2cm thick. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
Beat one egg (per 2P) in a bowl.
Season the breadcrumbs with salt and pepper.
TIP: Notice a stronger smell from your chicken? This is normal due to packaging used to keep it fresh.
Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate.
Place a large pan over high heat with enough oil to coat the bottom.
Once hot, carefully lay the chicken into the pan and fry until golden-brown, 2-3 mins on each side. Adjust the heat if necessary.
TIP: You want the oil to be hot so the chicken fries properly—heat for 2-3 mins before adding the chicken.
Transfer the chicken to a lined baking tray.
Bake on the middle shelf until cooked through, 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
Discard the excess oil from the pan and give it a quick wipe (you'll be using it again).
Roughly chop the mushrooms.
Wipe and return the pan to a high heat with a drizzle of oil
Once pan is hot, add mushrooms and cook until charred, 4-5 mins, shifting occasionally as they cook. Remove from the heat and add the stock and creme fraiche. Add a splash of water, if required to loosen the sauce. Season to taste with salt and pepper.
Serve the chicken schintzel topped with sauce and Bratkartoffeln alongside.
